Frozen bean curd seaweed roll manufacturing method

Take 52 kilograms of fresh seaweed into a container and add 36 kg of water to soak for 1 to 2 hours. In the container, the soft kelp is rolled up one by one and moved to another container. The seaweed soaked in water is filtered to remove sand and impurities. The container is poured into a kelp roll container and soaked for 5 to 15 hours so that the kelp absorbs 9 kg of water. (27 kg of raffinate). Ignite the sea roll for about 40 minutes until it boils. After boiling for 1 hour, add 5.2 kilograms of sugar. After 30 minutes, add 1.87 kilograms of soy sauce. After 1 hour of cooking, stop the fire and let it stand for about 10 centimeters. The seasoned kelp was picked up and stretched, allowed to dry naturally on a bamboo basket or rope for about 15 hours, or dried on a hot air dryer at 60Â°C for about 8 hours, so that the moisture content of the kelp was dried to 18 to 30%. . The dried seaweed is opened and cut into pieces of seaweed with a size of 7.27.2 cm. As the rolled skin of the product, pieces of kelp can be used as the core material of the product. In addition, the frozen tofu was cooked or directly cut into pieces of appropriate size, and an appropriate amount of dried vegetables (made in the name of Tochigi Prefecture, Japan, and processed with gourd) was used. After soaked in salt water for 10 minutes, it was wrung out to increase the core of the product. material. Take the aforementioned kelp slices, put frozen tofu and kelp pieces, sprinkle with a little dried vegetables, roll them up and bag them, put them in a hot air dryer, dry them at a temperature of about 60Â°C, and finally seal them to get the finished product. Features of the product The frozen tofu seaweed roll made by the above method can make various nutrient components of kelp, frozen tofu and dried vegetables free from losses, and can be boiled with water when eating. In addition, the product can be stored for a long time without using a synthetic chemical preservative during processing. Even in summer, it can be stored for about 6 months. Take 52 kilograms of fresh seaweed into a container and add 36 kg of water to soak for 1 to 2 hours. In the container, the soft kelp is rolled up one by one and moved to another container. The seaweed soaked in water is filtered to remove sand and impurities. The container is poured into a kelp roll container and soaked for 5 to 15 hours so that the kelp absorbs 9 kg of water. (27 kg of raffinate). Ignite the sea roll for about 40 minutes until it boils. After boiling for 1 hour, add 5.2 kilograms of sugar. After 30 minutes, add 1.87 kilograms of soy sauce. After 1 hour of cooking, stop the fire and let it stand for about 10 centimeters. The seasoned kelp was picked up and stretched, allowed to dry naturally on a bamboo basket or rope for about 15 hours, or dried on a hot air dryer at 60Â°C for about 8 hours, so that the moisture content of the kelp was dried to 18 to 30%. . The dried seaweed is opened and cut into pieces of seaweed with a size of 7.27.2 cm. As the rolled skin of the product, pieces of kelp can be used as the core material of the product. In addition, the frozen tofu was cooked or directly cut into pieces of appropriate size, and an appropriate amount of dried vegetables (made in the name of Tochigi Prefecture, Japan, and processed with gourd) was used. After soaked in salt water for 10 minutes, it was wrung out to increase the core of the product. material. Take the aforementioned kelp slices, put frozen tofu and kelp pieces, sprinkle with a little dried vegetables, roll them up and bag them, put them in a hot air dryer, dry them at a temperature of about 60Â°C, and finally seal them to get the finished product. Features of the product The frozen tofu seaweed roll made by the above method can make various nutrient components of kelp, frozen tofu and dried vegetables free from losses, and can be boiled with water when eating. In addition, the product can be stored for a long time without using a synthetic chemical preservative during processing. Even in summer, it can be stored for about 6 months.

These kind of herbs are made from plants` seeds. Seeds are the product of the ripened ovule, and have been an important development in the reproduction. After the long time exploration and research, we found that some seeds have high medicinal value, so we process them to high quality herb medicine. Such as GINKGO SEMEN and FOENICULI FRUCTUS.